Salted Caramel Sauce

Ask anyone, I have always been a fan of anything caramel flavoured (especially when it's homemade). When I think of my favourite caramel flavour, salted caramel is at the top of the list. This recipe is a perfect one to keep in your back pocket. It can be made in a pinch and will yield you with the perfect drizzling caramel to add flavour to just about any dessert. I have served this sauce over my famous basque cheesecake and apple turnovers and have even whipped it into frostings for an added caramel touch. Try it and you won't be disappointed.

Servings: 3 x 250mL Mason Jars

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

• 400g (2 Cups) White sugar

• 170g (12 Tbsp) Softened butter

• 240ml (1 Cup) Heavy whipping cream

• 5g (2 Tsp) High quality sea salt

Instructions:

1. Measure out all your ingredients into seperate bowls & read the entire recipe before beginning the sauce. Making homemade caramel sauce is easy but it can seem a bit advanced at times because of the intensity of bubbling that occurs as we make the sauce. The best way to overcome feeling stressed is to read the recipe fully before starting and be prepared with all your ingredients measured out before starting the cooking process.

2. Using a heavy bottom sauce pan, begin to heat your sugar on medium heat. NOTE: If you don't have a sauce pan, a good alternative is an enameled cast iron pot. Avoid using anything non-stick or too thin to avoid burning your sugar. Heavy bottom pots work best as they help to evenly distribute heat around the base of the pot which helps to avoid burning.

3. Do not leave your sugar unattended. Continuously work on stiring the sugar around with a wooden spoon or spatula making sure to scrape the bottom and sides of the pot as you do. As you stir, the sugar will begin to melt, clumping together at first until it fully melts and yields a golden liquid.

4. Once your sugar liquid, switch to a metal whisk and immediately add in all of the softened butter. You can opt in to using oven mits for this part if you are scared of sugar splatters and burns. Adding the butter to the sugar will create a lot of bubbling so stay cool and keep whisking the caramel sauce until the butter is incorporated and the sauce is smooth. NOTE: If the sugar begins to clump and seperate for the butter, immediately remove your pot from the heat and whisk vigerously for 1-5 minutes until it smooths out and comes together then return the sauce back to the heat. Seperation usually occurs if the sugar liquid is a touch too hot before adding the butter or if the butter is too cold when it's added in.

5. After the butter has melted and combined with the browned sugar mixture, stir constantly as you slowly pour in the heavy cream. NOTE: Just like the butter, the heavy cream is colder than the hot caramel so the sauce will rapidly bubble when the creat is added. Use oven mits if you prefer. After all your heavy cream is added into the sauce, stop stirring and allow the mixture to boil for 1 minute. NOTE: The caramel sauce will rise in the pan as it boils so keep a close eye on things and lift the pot off of the heat if it ever looks like it will boil over. If you’d like to be precise with this sauce, and use a candy thermometer, the temperature will rise to about 220°F (104°C).

6. Once your sauce is ready, remove it from the heat and place in clean prepared mason jars. You should be able to perfectly fill three 250ml mason jars. Let cool on the counter top with the lid remaining off for at least one hour before use then store in the refridgerator for up to three months. NOTE: The sauce will thicken a lot in the refridgerator so if you want to use it as a drizzle, simply place the jar in the microwave to reheat for 30 seconds otherwise, leave it out on the counter top until it softens.

7. Ways to use: Drizzle on top of my famous basque cheesecake, ice cream, apple crumble, apple turnovers, serve with sliced green apples or whip it into whipped cream or vanilla frosting. You can also make a few extra batches to gift to friends and family over the holidays.